Tuesday, October 21, 2014

Pumpkin Pasta Sauce

Pumpkin coffee creamer... Pumpkin candles... Pumpkin desserts... PUMPKIN, PUMPKIN, PUMPKIN!!!!! I think that when you type "define Fall" into your search engine, pumpkin should pop up! Haha. I love pretty much ANYTHING pumpkin! I have an awesome Pumpkin Cheesecake recipe that I will share later on down the road. And if you haven't tried the recipe here on my blog for Dinner In A Pumpkin yet, well, you've gotta! I have never really thought of pumpkin as a "dinner" food, but that recipe is delicious! Which brings me to this new one... Pumpkin Pasta Sauce! I was so excited to try this & oh man, it is AWESOME! Simple & fresh! I adapted this recipe from Sole for the Soul. She has a whole index of good recipes! I couldn't find ravioli at the commissary, they were out...apparently every one else on base wanted ravioli the same day we did. Lol. Anyways, I improvised & used a mixture of spinach & cheese tortellin, paired with a nice glass of bubbly...it was WONDERFUL! Mr.Hooah definitely went back for seconds! I twisted this recipe up a bit so I hope you enjoy this as much as we did! 
-X's & O's for now...

Pumpkin Pasta Sauce
 photo DSC_0151_zps6c72ce60.jpg
  • 1/4 c. butter
  • 1 medium-sized shallot, minced (or 1/2 a small onion)
  • 3 cloves garlic, minced
  • 1 15 oz. can pumpkin puree
  • 1/2 c. chicken stock
  • 3/4 c. milk (I used half & half)
  • 1 1/4 t. salt, more or less to taste
  • 1/2 t. black pepper, more or less to taste
  • 1/8 t. nutmeg
  • 1/4 c. diced parsley
  • 1Tbsp. chili powder
  • 1/2-1c. spinach, roughly chopped
  • 1 1/2tsp. garlic powder
  • 1 1/2 tsp. italian seasoning
1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.
 photo DSC_0163_zps803a7e0e.jpg

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, chili powder, italian seasoning, pepper and nutmeg. Stir to combine and simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley & spinach. Serve over pasta.

Friday, October 10, 2014

Crockpot Chicken & Dumplings

I apologize for being MIA the past few weeks... there was so much going on & I did not have internet back home. Since being back, I've tried to change up our dinner menu for this lovely fall weather...you know, the "warm & hearty" good stuff! I also have been trying to do a smaller budget on groceries this month so that we'll have the extra moolah for Hal-o-Scream at Busch Gardens this month as well! Mr.Hooah & I were lucky to have won a 4 day vacation package at the Williamsburg Plantation in VA & we are so stoked! I honestly can't tell you how bad I've needed this, Mr.Hooah especially! So, to my point of post, Chicken & Dumplings... this meal is cheap & it makes enough to eat left overs the next night or even freeze for later (make sure to wait on putting in the biscuits if you plan on freezing)! This would be good for kids as well, the veggies are somewhat "hidden", if you must, because when you use a hand-mixer to shred the chicken, I usually just stick it in the crock pot & go( CAUTION: be careful not to splash it all over yourself, it is HOT!)...it mushes up the veggies a bit & it all blends together! Mr.Hooah & I absolutely LOVE this recipe & whenever the weather turns chilly, this is one of our favorite go-to comfort foods! Rib sticking good I tell ya!
-XO for now!

Crockpot Chicken & Dumplings
 photo IMG_0356_zpsb7352e51.jpg
1 large can cream of chicken soup
1 can of biscuits(I use Pillsbury grands)
1- 1 1/2c. frozen mixed veggies (peas,carrots,greenbeans,corn mix)
1 pk. boneless skinless chicken breast (about 1lb.,the small pack with just 3pcs)
1/2 can water
1tsp. minced garlic 
salt & pepper
**McCormicks Beer Can Chicken seasoning if you have it, is DELICIOUS, I add in a cap full or so** 
  • Preheat crockpot on High.
  • Clean your chicken then lay it in the crock pot & season with salt, pepper, garlic & beer can chicken seasoning. Sprinkle frozen veggies over top. Spoon the cream of chicken soup over top. Pour the water over that. Cook 2-3hrs or until chicken is cooked through. 
  • Use a hand-mixer to shred the chicken. Then cut biscuits into fours or bite size pieces, add chicken back to mixture & add biscuits on top. Cook until biscuits are done. I usually stir once or twice.